*Here’s your first tip: All it takes is one exceptional ingredient — in this case, I used this jar of Tonnino tuna fillets packed in olive oil that I found at my local health store — to make a quick pasta meal just a touch special.

Capers (optional)
Parmesan cheese, shavings (optional)

1.) While the pasta cooks, saute the garlic over medium heat for a minute or two; add the tomato and zucchini. Cook until mixture is warm throughout but not mush.

2.) Drain the pasta and place into a bowl. Top with the saute mixture.

3.) Drizzle dish with fresh lemon juice and premium E.V.O.O. (I’m currently working my way through a small bottle of Arbequina E.V.O.O. from Agata & Valentina)

*Here’s your second tip: Capers — those lovely, briny, green berries — are pasta’s best friend, esp. if the pasta is “nude” like this one (e.g. without sauce).

They will add a certain complexity to the dish, as well as the element of delicious surprise. A $3 jar will last for months. They make bagels extra-special, too. Basically, there is no excuse to not have capers on hand.